On Wed, 1 Aug 2018 21:02:00 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 01 Aug 2018 10:06:28a, U.S. Janet B. told us...
>
>> On Tue, 31 Jul 2018 21:23:00 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>
>>>There are countless views on pimiento cheese perfection. It can be
>>>a smooth and spreadable version sandwiched between two slices of
>>>white bread. It can be chunky, spiked with hot sauce and cayenne
>>>pepper, and stuffed into celery sticks. It can be made with extra
>>>mayonnaise for a creamy cracker topper. The list goes on and on.
>>>We found that, apart from the fundamental ingredients (cheese,
>>>pimientos, and mayo), the best pimiento cheese is the one you
>>>grew up eating. However you enjoy it, two things are essential:
>>>First, hand shred the cheese—some finely, some coarsely—for the
>>>best texture (a food processor will get the job done, but don’t
>>>cheat with the pre-grated stuff). Second, pick jarred pimientos
>>>that are diced, not sliced. This classic recipe works as a dip,
>>>spread, or all by itself.
>>>
>>>Serving Ideas: Serve on crackers, in sandwiches, stuffed in
>>>celery, etc. Internet Address:
>>>https://www.southernliving.com/recipes/basic-
>>>pimiento-cheese-recipe
>>>
>>>1 jar diced pimiento (4-oz.) drained
>>>1 1/2 cups Mayonnaise (duke's or Heinz)
>>>1 teaspoon Worcestershire sauce
>>>1 teaspoon finely grated yellow onion
>>>1/4 teaspoon cayenne pepper
>>>1 block extra-sharp yellow Cheddar cheese (8-oz.) finely shredded
>>>1 block sharp yellow Cheddar cheese (8-oz.) shredded
>>>
>>>Stir together pimiento, mayonnaise, Worcestershire, onion, and
>>>cayenne in a large bowl.
>>>
>>>Stir cheeses into pimiento mixture until well combined. Store
>>>covered in the refrigerator up to 1 week.
>>
>> I never heard of pimento cheese until maybe a dozen years ago,
>> here at rfc. I still am unable to wrap my head around the mouth
>> feel of shredded cheese as a spread.
>> Janet US
>
>First off, it's highly regional. As to wrapping your head around it,
>by the time the shredded cheese is THOROUGHLY mixed with all the
>other ingrdients there really aen't highly discernable shreds if it's
>been mixed properly. Granted, it does have some texture but for the
>most part it is a relatively smooth spread.

I'm thinking about trying it